Teriyaki Ground Turkey and Zucchini Skillet
A quick and flavorful one-pan dinner made with lean ground turkey, fresh zucchini, and a savory-sweet teriyaki glaze. This healthy skillet meal is perfect for busy weeknights, meal prep, or when you need a satisfying yet wholesome dish in under 30 minutes.
Equipment
- Large nonstick skillet or wok
- Wooden spoon or spatula
- Cutting board & sharp knife
- Measuring spoons and cups
- Small bowl (for sauce)
- Optional: grater (for garlic/ginger)
Ingredients
For the Skillet:
- 1 lb (450g) lean ground turkey
- 2 medium zucchinis, halved lengthwise and sliced
- 1 tablespoon olive oil or sesame oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or ¼ tsp ground ginger)
- Salt and black pepper to taste
- Optional: sliced green onions or sesame seeds, for garnish
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 1½ tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ¼ cup water
- ½ teaspoon toasted sesame oil (optional)
- Pinch of red pepper flakes (optional, for heat)
Instructions
Prepare the sauce:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, water, and sesame oil (if using). Set aside.
Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook 2–3 minutes until softened. Stir in garlic and ginger; cook another 30 seconds.
Brown the turkey:
- Add ground turkey to the skillet. Break it up with a spoon and cook for 5–6 minutes, until browned and fully cooked. Season lightly with salt and pepper.
Cook the zucchini:
- Push the turkey to the side and add zucchini slices. Cook for 3–5 minutes until just tender but still crisp. Stir to combine with turkey.
Add sauce and finish:
- Give the teriyaki sauce a stir and pour it into the skillet. Toss everything together and cook for 1–2 minutes, until the sauce thickens and coats the meat and vegetables.
Garnish and serve:
- Remove from heat. Garnish with green onions and sesame seeds if desired. Serve hot over rice, quinoa, or lettuce wraps.
Notes
- Make it spicier: Add sriracha or chili flakes to the sauce.
- Add more veggies: Mushrooms, snap peas, shredded carrots, or bell peppers blend well.
- Make it a rice bowl: Serve over steamed jasmine or brown rice for a complete meal.
- Meal prep friendly: Store cooked base and sauce separately for best texture.
- Keto or low-carb: Use coconut aminos and serve over cauliflower rice.